Gingerbread Pear Skillet Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This can be served as dessert or as a brunch dish in place of French toast. Ingredients:
4 large bosc pears, cored and sliced |
2 tablespoons all-purpose flour |
3 tablespoons butter |
1/3 cup brown sugar, firmly packed |
1 cup all-purpose flour |
1/4 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
5 tablespoons butter, cut into pieces |
1/3 cup buttermilk |
1/4 cup molasses |
Directions:
1. Toss sliced pears in the 2 tablespoons of flour and set aside.
2. Melt the first 3 tablespoons of butter in a 9 inch cast iron skillet, over medium heat.
3. Once butter is melted, sprinkle the brown sugar evenly over the butter, then fan the pear slices out over the brown sugar/butter mix.
4. In a large bowl, combine the 1 cup of flour, sugar, baking powder, baking soda, salt, cinnamon and ginger together and mix well.
5. Cut the 5 tablespoons butter into the flour mixture with a pastry blender until mixture becomes crumbly.
6. Add the buttermilk and molasses and stir until just moistened but well blended.
7. Spread batter over the pears leaving a 1 inch edge.
8. Bake at 350 degrees for 45 minutes or until brown and bubbly.
9. Cool in the pan on a wire rack for 30 minutes before serving.
10. Serve warm (with ice cream, if desired).
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